This week’s French Friday’s with Dorie recipe was a super-easy appetizer called Goat Cheese and Strawberry Tartine.
Here is the non-recipe: Spread soft goat cheese on slices of baguette. Top with strawberry halves, sprinkle with freshly ground pepper, and (optionally) drizzle with balsamic vinegar. Voila!
I used a balsamic glaze from Trader Joe’s. I should have practiced my drizzling skills first, because as you can see in the picture below, my drizzling was more like big drops and not very pretty.
The best thing about this week’s recipe is that I actually had an appropriate event to enjoy these! We had my mother-in-law over for a very-belated Mother’s Day dinner and this was our appetizer. I served the tartines with a light, slightly bubbly, white wine and it was delicious.
What a perfect late-spring/early-summer appetizer! Very easy and delicious.
Today was a dark, gray, drizzly day. The kind of day that makes you want to hunker down with a blanket and tea and stay home. We don’t have very many days like today where I live, but when it happens I love it! You see, I grew up in Seattle where there are too many dark, gray, drizzly days. I love days like this because they remind me of home. Days like this even evoke certain (good) feelings and memories. It also helps that I know tomorrow (or the next day) will likely be back to our sunnier weather.
Today I also made Goat-Cheese Mini Puffs. Savory little cream puffs filled with a mixture of herbed goat cheese, cream cheese, and heavy cream (I’m not sure I’ve ever used the word cream so many times in one sentence before…).
I only made a few of the puffs and froze the rest of the unbaked dough to use over the holidays. I’m sure glad I only made a few because these little puffs are rich!
Goat-Cheese Mini Puffs would be the perfect appetizer for a holiday party. Rich and delicious, and fun to eat! I bet they would be quite tasty with champagne.
This post participates in French Fridays with Dorie, an online cooking group working our way through Dorie Greenspan’s Around My French Table. We don’t share the recipes, but you should really get this wonderful book anyway!